MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Modern Tuna Casserole
Categories: Seafood, Vegetables, Dairy, Pasta, Cheese
Yield: 6 servings
3 tb Butter; divided
4 md Carrots; chopped
1 md Onion; chopped
1 md Red bell pepper; chopped
1 c Baby portobello mushrooms;
- sliced
10 oz Albacore white tuna in
- water (2 cans);
- drained, flaked
2 c Fresh baby spinach
1 c Frozen peas
3 c Uncooked spiral pasta
1 tb A-P flour
2/3 c Chicken broth
1/3 c Half & half cream
1/2 c Parmesan cheese; shredded
3/4 ts Salt
1/4 ts Pepper
In a large skillet, heat 1 tablespoon butter over
medium-high heat. Add carrots, onion, red pepper and
mushrooms. Cook and stir until tender, 8-10 minutes.
Add tuna, spinach and peas; cook until spinach is
just wilted, 2-3 minutes.
Meanwhile, cook pasta according to package directions
for al dente. Drain pasta, reserving 1 cup pasta water.
Place pasta and tuna mixture in a large bowl; toss to
combine. Wipe skillet clean.
In the same skillet, melt remaining butter over medium
heat. Stir in flour until smooth; gradually whisk in
broth and cream. Bring to a boil, stirring constantly;
cook and stir until thickened, 1-2 minutes, adding
reserved pasta water if needed. Stir in Parmesan cheese,
salt and pepper. Pour over pasta; toss to coat.
Recipe by Rebecca Blanton, St. Helena, California
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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